Meal Details
1. Honey mustard chicken thighs
229cal, 29p, 6c, 10f (per meal)
2 tbsp (30g)
1 1/3 lbs (605g)
1/3 tsp (2g)
1/2 tbsp, ground (2g)
4 tsp (28g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 375 F (190 C).
2
Whisk honey, mustard, thyme and salt in a medium bowl. Add chicken thighs and coat.
3
Arrange chicken on a parchment-lined baking sheet.
4
Roast chicken until cooked through, 40 to 45 minutes. Let rest 4 to 6 minutes before serving.
2. Buttery lemon rice
92cal, 2p, 19c, 1f (per meal)
1/4 tbsp (4g)
1/2 cup(s) (mL)
5 dash (1g)
1/2 cup (93g)
1/2 cup(s) (119mL)
1 tbsp (15mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Combine all ingredients except lemon pepper in saucepan.
2
Bring to a boil, then reduce heat.
3
Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed.
4
Sprinkle with lemon pepper before serving.